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Instant Pot Chicken Wings are easy to prep, unbelievably tender, and full of flavor. Finished with buffalo sauce and crisped under the broiler, they deliver restaurant-quality taste and that crispy skin you crave with minimal effort and no grease!
Just like my recipes for Instant Pot chicken thighs, Instant Pot whole chicken, and Instant Pot chicken breast, you can use fresh or frozen chicken for this recipe. But the real reason to make wings in the Instant Pot? The skin becomes melt-in-your-mouth tender and it's a total game changer.
Kristen's Keys for Instant Pot Chicken Wings
Before you start, pay attention to these tips. They are the difference makers when it comes to making chicken wings using the Instant Pot.
- Use a trivet or steamer basket. This keeps the wings lifted above the water so they don't become soggy.
- Don't rush the pressure release. Letting the pressure release naturally for at least 10 minutes after cooking keeps the meat tender instead of tough. This step matters more than you think.
- A quick broil (or air-fry) is not optional. Pressure cooking gives you tender wings; the broiler gives you texture. And when it comes to irresistible chicken wings, that crispy skin is key.
5-star REader Review
Amazing recipe and the steps were easy to follow. I'm new to using my Instant pot; this was only my second time. The wings were so tender and received rave reviews by my family. -Monique
How to Make Instant Pot Chicken Wings
Regardless if you are a seasoned pro or are just learning how to use the Instant Pot, this section walks you through the process or making wings in the Instant Pot, with a few tips along the way.
Step One: Prepare the Instant Pot
Before touching the wings, I recommend setting up the Instant Pot so that once the wings are seasoned you can add them right to the pot. Simply add cold tap water into the inner pot and place a trivet or steamer inside the pot. Remember to use cold tap water, as hot water can throw off the timing since pressure builds more quickly.
Step Two: Season and Stack
Toss the wings (even if they are frozen) with seasoned salt or salt and pepper. We are just building a base layer of flavor; the real flavor comes when we sauce the wings after pressure cooking.
Place the seasoned wings on the trivet (or in the basket). Overlapping is totally fine; the Instant Pot doesn't need perfect spacing to do its job.
Step Three: Pressure Cook
Seal the lid and cook on high pressure for 10 minutes if the wings are fresh or thawed, or 15 minutes if frozen. Once the cook time is up, let the pressure release naturally for at least 10 minutes.
Step Four: Prepare Buffalo Sauce (Optional)
While the wings are pressure cooking, you can quickly whip up homemade buffalo wings sauce by mixing hot sauce with honey, garlic powder, and melted butter.
Step Five: Toss Wings with Sauce
Carefully remove the wings and transfer them to a clean bowl. Toss with the prepared buffalo wing sauce or sauce of choice. Barbecue, teriyaki, or honey mustard all work beautifully.
Step Six: Broil
Place the sauced chicken wings onto a foil-lined baking sheet or broiler pan and broil until the skin is crispy, flipping once to ensure both sides are nice and golden. Watch closely, as the wings can go from crispy to burnt in a matter of minutes.
Step Seven: Serve
Before serving, brush the crispy wings with a bit more sauce for the ultimate flavor. Then grab some napkins, put out bleu cheese or ranch dressing and watch them disappear!
Instant Pot Chicken Wings FAQs
I recommend using chicken drumettes, as they typically yield more meat. If using full wings, separate drumettes and flats for even cooking. Dry-chilled wings are my favorite as they tend to have the least amount of grizzle and fat.
Yes! You can use an air fryer lid designed for the Instant Pot or air fryer to finish the wings. Air-fry at 400℉ for 1-2 minutes per side. Keep in mind you will likely need to work in batches so the wings evenly crisp up. You can also use my air fryer chicken wing recipe if you want to prepare chicken wings from start to finish in the air fryer.
Yes! Simply double the amount of wings and seasonings, but leave the amount of water and cook time teh same.
More Favorite Appetizers
Whether you are hosting a party, prepping for game day, or just craving wings, this easy recipe always hits the spot. Pair them with homemade chip dip and pull-apart pizza bread or any of the following game day recipes for the ultimate spread.
Instant Pot Chicken Wings
Video
Ingredients
For the Chicken Wings
- 3 pounds chicken drumettes or chicken wings
- ½ tablespoon seasoned salt
- water, for pressure cooking
For the Buffalo Sauce (Optional)
- 1 cup hot sauce
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 2 tablespoons unsalted butter, melted
Instructions
- For a 3 or 6-quart model, pour 1 cup of cold tap water into the inner pot. For an 8-quart model, use 1½ cups of cold tap water. Place a rack or steamer basket inside the instant pot.
- If needed, separate the wings into drumettes and flats, removing and discarding the tips. Place the wings into a large mixing bowl, add ½ tablespoon seasoned salt, and toss to coat.
- Place the seasoned wings on the rack or basket. It is fine if they overlap.
- Place the lid on Instant Pot, being sure vent knob is closed. For fresh/defrosted wings: cook for 10 minutes on high pressure. For frozen wings: cook for 15 minutes on high pressure.
- While the wings are pressure cooking, prepare the buffalo sauce (if desired) by mixing together 1 cup hot sauce, 1 tablespoon honey, 1 teaspoon garlic powder, and 2 tablespoons unsalted butter (melted) in a small mixing bowl.
- Once the cooking time has elapsed, let the pressure release naturally for at least 10 minutes. (Just leave the Instant Pot alone.)
- Once the pressure has released, remove the wings from the Instant Pot and place them into a clean bowl. Pour ½ cup of the prepared buffalo sauce (or YOUR favorite sauce) over the chicken wings and gently toss to coat in the sauce.
- Place the chicken wings on a baking sheet or broiler pan that has been lined with foil. Broil the chicken wings under high heat for 2-3 minutes per side, until the skin is golden and crispy.
- Brush the broiled wings with additional sauce and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally shared in 2019 and updated in 2026.
I finally got to make these instant pot chicken wings this past weekend and it was such a hit!!
YAY! I am so glad you enjoyed Bella!
I made these and they were delicious but the meat fell completly off the bones when we picked the wings up. Is this normal for IP wings? I'm used to my wings sticking to the bones so you can eat the meat off the bones. They were good though.
Hi Sharon! I am so glad you enjoyed the wings so much. I would decrease the cook time by 1 minute in the future to see if that helps keep the meat intact. Also only do natural pressure release for 10 minutes. I have never had the issue with the meat falling off, but those tips should help. 😊
Such a tasty, easy lunch with ingredients you should already have in your pantry. I almost skipped the honey step because I thought it would be too sweet with the sweet potatoes, but it was a great accompanying element to the spice. Didn’t measure spices, just sprinkled over top of potatoes.
I am so glad you enjoyed!
Thank you for posting the different variations to make this recipe. I just started my Keto journey and was happy to see the change to your recipe to fit those that choose to cook keto. Thanks again!
Absolutely! Hope you enjoy!
This was my first time and I used Roberts Reserve pineapple, coconut mango Tequila sauce. Excellent total time about 30 minutes
Oh that combination of flavors sounds amazing Shelia! Glad you enjoyed this recipe!
Could you explain more what is meant by “remove tips and separate drumettes and flats separated ?” Thanks for the great recipe!
Hi Ellen! If you purchase chicken wings that are are whole--they may need to have tips removed and be separated into 2 pieces (most wings are sold already separated). If you purchase your wings whole, you just want to locate the joints and use a pair of kitchen shears to snip through--leaving you with three parts: the Drumette, the Wingette (often called a Flat), and the tip. Discard the tip and use the drumette and flat. This may help--as it shows pictures https://thecookful.com/how-to-cut-chicken-wings/
Thanks for your quick response as I was on a tight schedule- Super Bowl! These turned out delicious even though not crisp. Maybe my broiler differed from yours. Will try longer next time. Your website has been great as I figure out how to use my Instant Pot.
Hi Ellen! I am glad you enjoyed the chicken wings, even though they were not as crisp as you would have liked. And I am happy your finding helpful info on my site. Reach out any time with questions.
Thank you for the recipe. I'm wondering what the rub is made of?
Hi Cheryl! This rub is my seasoned salt recipe, which is made up of paprika, garlic powder, onion powder, parsley, cayenne, salt and pepper.